Directions

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1. In large bowl, combine flour, salt, sugar, and yeast.
2. In separate bowl, whisk warm milk, Green Olive Company olive oil (any infused variety), and eggs.
3. Add wet ingredients to dry ingredients, mixing until shaggy dough forms.
4. Knead on floured surface 8-10 minutes until smooth and elastic, incorporating melted butter gradually.
5. Place in oiled bowl, cover, and rise in warm place 1.5 hours until doubled.

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1. In large skillet, heat butter and Green Olive Company olive oil (any infused variety) over medium-low heat.
2. Add sliced onions, brown sugar, salt, and pepper. Cook slowly, stirring occasionally, 45-50 minutes until deep golden and caramelized.
3. Add Green Olive Company balsamic vinegar (any variety) in last 5 minutes. Cool completely.

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1. In small saucepan, combine figs, Green Olive Company balsamic vinegar (any variety), brown sugar, honey, minced shallot, thyme, ginger, and salt.
2. Simmer 15-20 minutes until thickened and jammy. Cool completely.

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1. In bowl, mash blue cheese with cream cheese and heavy cream until relatively smooth but still chunky.
2. Fold in black pepper and fresh thyme leaves.

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1. Punch down risen dough and divide into 36 walnut-sized pieces.
2. Roll each piece into smooth ball.
3. Flatten each ball slightly and add ONE of the following combinations: Caramelized onions + walnuts, Fig chutney + blue cheese, Blue cheese + walnuts, or Caramelized onions + blue cheese.
4. Seal edges to enclose fillings, creating varied "picky bits.
5. Brush bottom and sides of 12-inch bundt pan with melted butter.

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1. Layer filled dough balls in prepared pan, brushing each layer with melted butter and sprinkling with fresh thyme.
2. Cover and proof 45 minutes until puffy and balls are touching.
3. Preheat oven to 375°F.
4. Brush top with remaining melted butter and sprinkle with flaky sea salt.
5. Bake 30-35 minutes until deep golden brown and internal temperature reaches 190°F.
6. Cool in pan 10 minutes, then invert onto serving platter.